Butter Chicken Recipe
Rich, creamy, and packed with authentic flavor, Butter Chicken features tender chicken simmered in a velvety tomato butter sauce. A classic Indian dinner perfect with rice or naan.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Ingredients
For the Chicken Marinade
1½ pounds (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
½ teaspoon turmeric
½ teaspoon garam masala
For the Butter Chicken Sauce
3 tablespoons butter
1 tablespoon oil
1 medium onion, finely chopped
1 tablespoon ginger-garlic paste
1 can (14 oz/400g) crushed tomatoes
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon chili powder (optional)
1 teaspoon sugar
1 teaspoon salt (or to taste)
1 cup heavy cream
2 tablespoons butter (additional)
Fresh cilantro, chopped, for garnish
Instructions
In a bowl, combine all marinade ingredients with the chicken. Cover and refrigerate for at least 1 hour, preferably overnight.
Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken for 4–5 minutes per side until lightly charred and nearly cooked through. Set aside.
In a large pan, melt 3 tablespoons butter with the oil over medium heat.
Add the onion and cook until soft and golden, about 5–7 minutes.
Stir in the ginger-garlic paste and cook for 1 minute.
Add crushed tomatoes, paprika, cumin, coriander, garam masala, chili powder, sugar, and salt.
Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens.
Blend the sauce until smooth if desired, then return it to the pan.
Stir in the heavy cream and remaining 2 tablespoons butter.
Add the cooked chicken and simmer for 8–10 minutes until fully cooked and coated in the creamy sauce.
Garnish with fresh cilantro and serve hot with naan or basmati rice.
Notes
Chicken thighs stay more tender and juicy than chicken breasts.
For a smokier flavor, grill the chicken before adding it to the sauce.
Adjust the chili powder to your preferred spice level.
Cashew paste can be added for an even richer sauce.
Leftovers taste even better the next day.
Find it online: https://allrecipesmade.com/butter-chicken-recipe/
